Tomatoes in the surface of the light cross (in order to facilitate after the peeling), and beef blocks into the boiling water together, about 2-3 minutes to drain, do not pour out the water after cooking, standby.

Preparation: peel and cut tomatoes, dice onions, peel and cut potatoes, peel cabbage into small pieces.

Pour a little olive oil (or a small piece of cream) into the pan, add the onion and sauté until translucent.

Add the tomato chunks and tomato paste (you can also use tomato pasta sauce) and sauté until softened.

Add the beef.

Add potatoes and mushrooms.

Melt the miso with a little hot water and mix well.

Strain the water from step 1 and pour a little more than enough to cover the ingredients into the pot (you can also use stock or water).

Add kohlrabi and cook until slightly softened and can be mixed into the soup.

Sprinkle with black pepper and dried Basil leaves (you can also add bay leaves) to taste, mix well, cover and simmer for about 1-1.5 hours.

Before serving, add some more black pepper to taste.